Low-fat Chicken and Mushrooms with Sherry Cream Sauce (or Marsala)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 226.2
- Total Fat: 5.4 g
- Cholesterol: 25.1 mg
- Sodium: 158.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 0.9 g
- Protein: 13.5 g
View full nutritional breakdown of Low-fat Chicken and Mushrooms with Sherry Cream Sauce (or Marsala) calories by ingredient
Introduction
This is one of my very favorite dishes!!You can vary the recipe depending on what type of herbs and wine you use. With a Marsala, I will serve with angel hair, with a Sherry, typically tarragon for the spice and rice.It is really up to your taste. This also a great filling for crepes.
I could not find a listing for Marsala or cooking Sherry, so that is not included. This is still a very low-fat recipe.
This is a very easy chicken dish to modify for your taste.
You can vary the recipe depending on what type of herbs and wine you use. With a Marsala, I will serve with angel hair, with a Sherry, typically tarragon for the spice and rice.It is really up to your taste. This also a great filling for crepes.
I could not find a listing for Marsala or cooking Sherry, so that is not included. This is still a very low-fat recipe.
This is a very easy chicken dish to modify for your taste.
Number of Servings: 4
Ingredients
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2 boneless chicken breast, split in half, or cutlets in the meat section
1/2 cup flour, for dredging or flowering
3 tsp olive oil
1 small onion, sliced
2 cups fresh mushrooms, sliced
2-3 cloves garlic, minced
1/2-1 cup sherry, Marsala or white wine
1-2 cups fat-free half and half
seasoning of your choice--basil or tarragon.
Directions
Step One:
2 boneless chicken breast, cut into cutlets(4)
1/2 cup flour for dredging or sprinkling-your choice. Three teaspoons of olive oil for browning the cutlets. Use a non-stick pan. When done, put in dish to stay warm in oven.
Step Two: The Sauce
1 small onion sliced, 2 cups of fresh mushrooms, sliced, 2-3 cloves of garlic diced, one half to one cup of cream sherry(my favorite), Marsala(next favorite), or sweet white wine. Add all to pan and "sweat" till all are tender--this cooks all the flavor of the alcohol into the dish, but the actual alcohol is evaporated, just leaving the flavor of the wine. Depending on how intense the flavor, is the amount of the "sweat "time. I usually like about ten minutes. If it is looking dry, add a bit of water.
Now is time to add the fat free half and half. Depending on how thick or thin you want you sauce to be. Add the cream. I prefer it thicker, so I only add about a cup, but if you want a sauce you can sop up with a piece of bread, go for more. Let it simmer for a few minutes-it makes the sauce thicker the longer you simmer it--and pour over the chicken cutlets.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEBUG2U.
2 boneless chicken breast, cut into cutlets(4)
1/2 cup flour for dredging or sprinkling-your choice. Three teaspoons of olive oil for browning the cutlets. Use a non-stick pan. When done, put in dish to stay warm in oven.
Step Two: The Sauce
1 small onion sliced, 2 cups of fresh mushrooms, sliced, 2-3 cloves of garlic diced, one half to one cup of cream sherry(my favorite), Marsala(next favorite), or sweet white wine. Add all to pan and "sweat" till all are tender--this cooks all the flavor of the alcohol into the dish, but the actual alcohol is evaporated, just leaving the flavor of the wine. Depending on how intense the flavor, is the amount of the "sweat "time. I usually like about ten minutes. If it is looking dry, add a bit of water.
Now is time to add the fat free half and half. Depending on how thick or thin you want you sauce to be. Add the cream. I prefer it thicker, so I only add about a cup, but if you want a sauce you can sop up with a piece of bread, go for more. Let it simmer for a few minutes-it makes the sauce thicker the longer you simmer it--and pour over the chicken cutlets.
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEBUG2U.
Member Ratings For This Recipe
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